Banchan (Korean Side Dishes)

• 1 purple aubergine

• 3 garlic cloves (finely chopped)
• 2 spring onions (chopped)
• 1 tbsp light soy sauce
• 1 tsp fish sauce
• 1 tsp hot pepper flakes
• 2 tsp sesame oil
• 1 tablespoon toasted sesame seeds

• 3-4 handfuls of beansprouts
• 1 courgette
• 1 spring onion
• Sea salt (to taste)
• Sesame oil
• Kimchi on the side

Slice the purple aubergine into 3-4 cm lengths roughly 1-2cm thick, keeping the skin on.

Place the aubergine onto a heat proof bowl and then steam for 10 minutes. Mix ‘The Aubergine Dressing’ ingredients together in a bowl and then after 8 minutes of steaming, pour the dressing over the aubergine, cover with a lid again and then steam for a further 2 minutes.

With the other namul, finely slice the courgette and then blanch in boiling water for 1 minute. Season with sesame seeds, a drizzle of sesame oil and a pinch of salt. Blanch the beansprouts in boiling water for 30 seconds and then follow the same process to season. Finely slice the spring onions and place in cold water for 10 minutes and then add to whichever banchan you prefer.

Serve with kimchi on the side. Any or all of these dishes are a perfect accompaniment to any Korean main meal.